Hokkaido milk toast (soup)(bei hai dao niu nai tu si tang zhong )

Hokkaido milk toast (soup)

Introduction:

"Two 450 grams of toast, make one, please halve."

Production steps:

Step 1: to make soup seeds, the ratio of water and high flour is 5:1200 g water and 40 g high flour. Heat it with low heat and keep stirring. When the paste has lines, leave the heat and cool it for standby.

Step 2: mix all dough ingredients except butter.

Step 3: stir into smooth dough, add butter to finish.

Step 4: make the hair 2-2.5 times larger in a warm place.

Step 5: exhaust, split and round. Relax for 15 minutes.

Step 6: roll it into an oval shape, fold 1 / 3 from top to bottom, and press it. Fold 1 / 3 from top to bottom, and press it.

Step 7: turn the dough over, roll it up and down about 30 cm long, turn it over and roll it into a cylinder.

Step 8: close the mouth down and put it into the mold for fermentation.

Step 9: ferment until 8 minutes full, brush the whole egg liquid into the furnace, 170 degrees, 35 minutes, pay attention to coloring, tin foil on the back cover.

Materials required:

Gaofen: 540g

Sugar: 86 G

Salt: 8g

Yeast: 11g

Whole egg: 86g

Cream: 59G

Milk: 54 G

Milk flavor: 9g (milk powder)

Soup: 184g

Butter: 49G

Note: 1. Endless soup can be sealed and refrigerated for 1-2 days. If the soup paste turns gray, don't use it. 2. When brushing the egg liquid, don't use too much force, otherwise the dough will be deflated; don't brush the egg liquid too much, the color will be too dark, the surplus egg liquid will flow down, and it will be difficult to demould.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Bei Hai Dao Niu Nai Tu Si Tang Zhong